Spicy Serrano Chile Salsa Verde

This spicy homemade tomatillo salsa made with fiery serrano chiles is perfect for all your salsa needs. From taco Tuesdays and tostadas to soups, enchiladas, and everything in between.

This vibrant and spicy salsa verde--made with fresh tomatillos, serrano chiles, onion, garlic, and cilantro--was one of the first salsas I learned to make as a newlywed. And it is one of my favorite salsas that I always have in my fridge. Seriously, if you were to take a peek inside my fridge you would see that I have at least 5 different brands of bottled hot sauce, as well as an assortment of homemade salsas including my Salsa Macha (oil-based salsa made with chile de árbol and garlic), Chile de Molcajete (roasted tomatillo & árbol chile salsa), Mild Salsa Verde, Mild Tomato Salsa, and this Spicy Serrano Chile Salsa Verde. (Just to name a few.)

This hard-to-resist salsa can be served with just about anything. I love to serve it over quesadillas, tacos, and tostadas. You can stir it into soups or your favorite guisados like Nopales en Salsa Verde. Use it to make Salsa Verde Chilaquiles or Enchiladas. Or serve this deliciousness on it's own with a basket of homemade totopos (tortilla chips) and/or pork rinds. The possibilities are endless! Once you try this traditional Mexican salsa verde, you'll find yourself wanting to put it on absolutely everything.

Yield: 3 to 4 cupsAuthor: Leslie Limón

Spicy Serrano Chile Salsa Verde

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

This spicy homemade tomatillo salsa made with fiery serrano chiles is perfect for all your salsa needs. From taco Tuesdays and tostadas to soups, enchiladas, and everything in between.

INGREDIENTS:

• 2 lbs. tomatillos, husks removed
• 6 serrano chiles
• 2 garlic cloves
• 1/2 medium white onion
• 8 cups water
• 1 handful fresh cilantro (about 1 cup)

INSTRUCTIONS:

1. Bring tomatillos, serrano chiles, garlic, onion, and water to a boil in a large saucepan over high heat. Cover and reduce heat to low; let simmer for 10 to 12 minutes until tomatillos are cooked through. Remove from heat and let cool slightly.
2. Puree the cooked tomatillos, serrano chiles, garlic, and onion with 1 cup of the cooking water and the fresh cilantro in a blender until smooth. Pour salsa verde into a large bowl; season with salt to taste. Enjoy!

http://www.lacocinadeleslie.com/2017/09/spicy-serrano-chile-salsa-verde.html

La Cocina de Leslie

Created using The Recipes Generator

26 September 2017

Spicy Serrano Chile Salsa Verde

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Spicy Salsa Verde Shredded Chicken Tostadas

These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.

This week our town is celebrating las fiestas patronales in honor of St. Michael's feast day (September 29th). It's one of the busiest and most important celebrations of the year for our small town. Because I don't want to miss out on the day to day festivities of las entradas, I am relying on the quickest and easiest recipes in my repetoire to feed my family, so we can avoid ordering out which can be rather costly for a family of six. If you follow me on Instagram, you know that I post daily "cook with me" videos in my Insta-stories showing the step-by-step process of the meals I prepare for my family. Today, I made these simple and delicious Spicy Salsa Verde Shredded Chicken Tostadas.

These Spicy Salsa Verde Chicken Tostadas are so easy to make! In the time that it takes the chicken breast to cook, you have more than enough time to prepare the rest of you ingredients, including making the Spicy Serrano Chile Salsa Verde from scratch. (Recipe will be posted tomorrow.) And if you really want to save time in the kitchen, you can use a store-bought rotisserie chicken in place of cooking the chicken on the stovetop. See what I mean? Súper fácil! (Super easy!)

Yield: 6 to 8 servingsAuthor: Leslie Limón

Salsa Verde Chicken Tostadas

These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.

INGREDIENTS:

For the shredded chicken filling:

• 2 lbs. bone-in skin-on chicken breasts
• 1/2 medium white onion
• 2 garlic cloves
• 6 to 8 sprigs fresh cilantro
• 1 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1/4 medium white onion, diced
• 1 cup Spicy Serrano Chile Salsa Verde

For the tostadas:

• Tostada shells
• 3 cups Refried Beans
• 1-1/2 cups crumbled queso fresco
• Shredded lettuce
• Cebollas Encurtidas (pickled red onions)
• Thinly sliced radishes
• Spicy Serrano Chile Salsa Verde 
• 1 cup queso cotija

INSTRUCTIONS:

1. In a 4 to 6-quart Dutch oven or saucepan, bring the chicken, onion, garlic, salt, and black pepper to a boil with 8 to 10 cups of water over high heat. Cover and reduce heat to low; let simmer for 45 to 60 minutes until chicken is tender. Remove from heat; let cool slightly.
2. Remove skin and bones from cooked chicken. Shred or roughly chop the chicken.
3. Cook the refried beans in a medium saucepan over medium-high heat.
4. Heat the vegetable oil in a medium skillet over medium-high heat. Saute the diced onion for 2 to 3 minutes until the onion is translucent. Stir in the shredded or roughly chopped chicken and the salsa verde. Let simmer until heated through.
5. To assemble the tostadas, spread 2 to 3 heaping tablespoons of refried beans on each tostada shell. Top with 2 tablespoons of crumbled queso fresco and 2 to 3 heaping tablespoons of the salsa verde shredded chicken. Garnish with shredded lettuce, pickled red onions, sliced radish, Spicy Serrano Chile Salsa, and queso cotija. Enjoy!

http://www.lacocinadeleslie.com/2017/09/spicy-salsa-verde-shredded-chicken.html

La Cocina de Leslie

Created using The Recipes Generator

25 September 2017

Spicy Salsa Verde Shredded Chicken Tostadas

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Chiles Toreados

These spicy serrano chiles sauteed with onion, garlic, lime juice, and jugo Maggi are perfect for spicing up your next taquiza (taco party) or cookout with family and friends.

Chiles toreados is a spicy and delicious garnish for tacos, fajitas, and/or grilled meats made with fresh serrano chiles. Every evening, our friendly neighborhood taquero (who also happens to be my hubby's uncle) fires up his plancha (griddle) and immediately begins to saute sliced onions and serrano chiles in a little manteca (lard). The tantalizing aroma permeates throughout the neighborhood, letting everyone know that the taquería (taco stand) is open for business.

Traditionally chiles toreados are made with serrano chiles, but you can also make them with chiles güeros or jalapeños. And if you are unable to find Jugo Maggi Seasoning Sauce, soy sauce is a perfectly acceptable substitute.

Yield: 6 to 8 servingsAuthor: Leslie Limón

Chiles Torreados

These spicy serrano chiles sauteed with onion, garlic, lime juice, and jugo Maggi are perfect for spicing up your next taquiza (taco party) or cookout with family and friends.

prep time: 5 MINScook time: 10 MINStotal time: 15 mins

INGREDIENTS:

• 1 tablespoon vegetable oil
• 12 serrano chiles
• 1 large white onion, thinly sliced
• 1 garlic clove, minced
• Juice of 1 lime
• 1 to 2 tablespoons jugo Maggi Seasoning Sauce

INSTRUCTIONS

1. Heat vegetable oil in a medium skillet over medium-high heat. Sauté the serrano chiles and sliced onion, stirring occasionally, for about 6 to 8 minutes until the chiles are slightly charred.
2. Stir in the garlic, lime juice, and jugo Maggi. Cover skillet and reduce heat to low. Let simmer until all of the liquid has evaporated and the chiles have softened slightly. Remove from heat. Serve with your favorite tacos, fajitas, or carne asada. Enjoy!

http://www.lacocinadeleslie.com/2017/09/chiles-toreados.html

La Cocina de Leslie

Created using The Recipes Generator

03 September 2017

Chiles Toreados

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Nopales en Salsa Verde #AtoZrecipechallenge

Thin slices of nopales sauteed with onion and banana peppers in a spicy tomatillo salsa topped with crumbled queso fresco are a quick and easy side dish, garnish, or meatless filling for tacos.

I haven't forgotten about my A to Z Recipe Challenge. It is still on, I just had to hit the pause button for a little while because real life got in the way. But, things have settled back into our normal routine and I'm ready to get back to finishing this challenge.

28 April 2017

Nopales en Salsa Verde #AtoZrecipechallenge

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Cebollas Encurtidas (Pickled Onions) #AtoZrecipechallenge

Cebollas Encurtidas is a popular garnish for tacos and tortas (sandwiches) made with sweet red onion, tart lime juice, and spicy serrano chiles.

C is for cebollas encurtidas. Certain dishes require a particular garnish or topping. Such is the case with Cebollas Encurtidas (pickled onions). I can't imagine eating Tacos de Carnitas or a Torta Ahogada or Cochinita Pibil without a generous helping of pickled red onions on top. Recipes for Cebollas Encurtidas can vary from family to family. Our family's recipe is pretty simple as it only requires four ingredients, including salt. If you're not big on spicy food, feel free to omit the serrano chiles. Of if you prefer something spicier, substitute a fresh habanero pepper for the serrano chiles.

03 April 2017

Cebollas Encurtidas (Pickled Onions) #AtoZrecipechallenge

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Salsa Ranchera (Roasted Tomato Salsa)

Spicy roasted tomato and chile serrano salsa perfect for serving with tortilla chips (or pork rinds) or with your favorite tacos.

Salsa Ranchera is one of those salsas you always want to have in your fridge because you can serve it with tortilla chips or pork rinds for a quick appetizer, stir it into soups or guisados, drizzle it over tacos, or even spoon it over eggs for Huevos Rancheros. This ranch-style salsa made with roasted tomatoes, onion, garlic, and serrano chiles, will become an instant family favorite.

Salsa Ranchera
(Roasted Tomato Salsa)


Ingredients: 

• 7 roma tomatoes, cut in quarters
• 3 serrano chiles, stems removed 
• 2 cloves garlic, with skin still on   
• 1/2 medium white onion, cut in large chunks 
• 1/4 cup fresh cilantro leaves

Directions: 

Heat a comal or non-stick skillet over medium-high heat. Roast the tomatoes, serrano chiles, garlic, and onions over medium-high heat, turning occasionally, until the ingredients have softened and are lightly charred. Remove from heat and carefully peel skin from garlic.

Puree the tomatoes, serrano chiles, garlic, and onion with the fresh cilantro until smooth. Pour salsa into a medium bowl; season with salt to taste. Enjoy!   

Tip: Change up the flavor of your salsa by using different varieties of chile peppers. Some of my favorite chiles to use are jalapeños, chiles güeros (yellow peppers), and banana peppers. 

Yields 1-1/2 to 2 cups 

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14 February 2017

Salsa Ranchera (Roasted Tomato Salsa)

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Mexican Style Steak and Potatoes

I was raised by my grandmother and my step-grandfather who was from the State of Chihuahua. (He's the reason I speak Spanish fluently.) He loved to cook, not specific Mexican dishes, but more like guisados. A guisado is any dish that can be prepared in one pot or pan, with many ingredients.

Pappy's favorite was his Guisado de Bistec con Papas. Being that we lived in the States, we had lots of convenience foods at hand. Pappy would always prepare this dish because it can be used as a main dish or as a filling for tacos and/or burritos. 

Guisado de Bistec con Papas a la Mexicana

Ingredients:

• 1 pound thin cut steak, cut in 1-inch strips
• 6 roma tomatoes
• 2 to 4 fresh serrano chiles 
• 2 cloves garlic 
• 4 medium potatoes, peeled and cut in 1-inch cubes
• 2 cups water
• 1 to 2 teaspoons chicken flavored bouillon (I use Knorr-Suiza) 

Directions:

Coarsely chop 3 of the tomatoes, half of the medium onion, and 2 of the serrano chiles. In a blender, puree the remaining tomato, onion, garlic, and serrano chiles with the 2 cups of water; set aside.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the thin-cut steak and the chopped onion, and serrano chiles. Sauté, stirring occasionally, until the steak is no longer pink; season with salt and pepper. Stir in the potatoes, tomatoes, chicken bouillon, and the pureed mixture; season with salt and black pepper. Bring guisado to a boil. Reduce heat to low, cover and simmer until most of the liquid has been absorbed. Enjoy!

*This guisado is great on it's own with a salad or as a filling for tacos, burritos and/or gorditas.

With Love,

Leslie Limon

20 May 2009

Mexican Style Steak and Potatoes

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